This beautifully displayed grilled chicken salad recipe is a feast for the eyes! Fresh kale and romaine lettuce leaves are topped with grilled mushrooms, bell peppers and red onion and juicy grilled chicken. Fresh basil, Italian cheese, walnuts and balsamic vinaigrette finish the dish. Arrange on a large platter to serve for an impressive dinner.

Source: Diabetic Living Magazine


Recipe Summary

45 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • In a small bowl combine fennel seeds, Italian seasoning and crushed red pepper. Sprinkle over chicken.

  • Grill chicken, mushrooms, sweet pepper and onion, covered, over medium until chicken is done (165 degrees F) and vegetables are tender (8 to 12 minutes for vegetables, 15 to 18 minutes for chicken). Cut chicken, mushrooms, and pepper into bite-size strips. Coarsely chop onion.

  • On a platter arrange rows of chicken, vegetables, greens, cheese, and basil. Drizzle with dressing and sprinkle with walnuts.


Tip: To finely crush fennel seeds, use a spice grinder or clean coffee grinder.

Nutrition Facts

1 serving
266 calories; protein 29.1g; carbohydrates 17.8g; dietary fiber 5.2g; sugars 10g; fat 9g; saturated fat 2.3g; cholesterol 69.6mg; vitamin a iu 9486.6IU; vitamin c 101.8mg; folate 177.6mcg; calcium 218.3mg; iron 2.2mg; magnesium 79.3mg; potassium 1101.5mg; sodium 391.6mg.

3 1/2 lean protein, 2 1/2 vegetable, 1 fat